Jamaican Jerk Chicken with Coconut Rice
A flavorful and aromatic Caribbean-inspired dish featuring jerk seasoned chicken, roasted vegetables, and a side of coconut infused rice.
Ingredients
- ●4 Chicken breasts
- ●1 can Yellow coconut milk14.5 oz
- ●2 Roasted sweet potatoesmedium-sized
- ●2 tbsp Jamaican jerk seasoning
- ●2 cloves Roast garlicminced
- ●2 tbsp Coconut oil
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. Season the chicken breasts with jerk seasoning, salt, and pepper.
- 3
3. In a large skillet, heat coconut oil over medium-high heat. Sear the chicken for 5-6 minutes on each side, or until browned.
- 4
4. Transfer the chicken to a baking dish and roast in the oven for 20-25 minutes, or until cooked through.
- 5
5. Meanwhile, in a separate pan, heat some oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- 6
6. Add the roasted sweet potatoes to the pan and toss with the garlic and a pinch of salt.
- 7
7. In a medium saucepan, combine coconut milk, a pinch of salt, and a few grinds of black pepper. Bring to a simmer over medium heat.
- 8
8. Add the cooked sweet potatoes to the coconut milk and stir to combine.
- 9
9. To serve, slice the jerk chicken and serve with a side of coconut infused sweet potatoes.
- 10
10. Garnish with chopped fresh cilantro, if desired.